Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
Improper use and storage of clean, sanatized equipment and utensils
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
-
Single service items reused, improperly stored, dispensed, not used when required
|
Regular
|
Nov 18, 2010
|
94 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Improper use and storage of clean, sanatized equipment and utensils
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
-
Single service items reused, improperly stored, dispensed, not used when required
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Feb 24, 2011
|
90 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
Follow-Up
|
Mar 2, 2011
|
99 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not cooled by an approved method where the food temerature can be reduced from 120 degrees (F) to 70 (F) or less within two hours and 70(F) to 45 (F) within four hours. (Potentially hazardous foods that are cooling may be uncovered during the cooling period) Actual Temperature, Time (hours)
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Dec 1, 2011
|
90 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
Follow-Up
|
Dec 6, 2011
|
99 |
-
Improper use and storage of clean, sanatized equipment and utensils
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
Regular
|
Feb 15, 2012
|
98 |
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